Originally From
Creamy Portobello Penne with Goat Cheese
marioninjapan wants to cook this
5-ish?
Italian
- 3 tablespoons olive oil
- 1 cup white wine
- 1 tablespoon minced garlic
- 2 15-ounce can diced tomatoes
- 1 ½ pounds Portobello mushrooms
- 1 ½ lbs penne
- ½ cup chopped fresh parsley
- 8 oz goat cheese
- 1 tablespoon chopped fresh rosemary
- 1 cup grates Romano, Asiago, or Parmesan cheese
- 1 teaspoon salt
- Freshly ground black pepper
Put olive oil in a wide deep pot over low heat and add garlic. Remove and discard stems from mushrooms. Slice the mushrooms in half if their caps are wider than 4 inches, and then slice mushrooms thinly. Add to the skillet with the garlic and cook until tender about 10 minutes. Add herbs, salt, and pepper and cook 5 minutes more. Add wine and let it boil away, then add tomatoes and simmer. Meanwhile, bring a large pot of water to a boil. Add pasta and cook until just barely tender (it will continue to cook in the sauce). Add goat cheese to mushrooms, stirring and breaking it up until its completely melted. Toss with drained pasta. Add a little boiling pasta water to the dish if it seems a little dry—it should be creamy. Serve in a wide bowl topped with grated cheese.
